Plantain Chips with Citrus Guacamole Recipe

Be the first to write a review

Rate recipe

Our home economists offer their version of plantain chips, a popular side dish in Cuba. They're not only great tasting, but they're more nutritious than potato chips.—Taste of Home Test Kitchen

[X]

Rate Plantain Chips with Citrus Guacamole Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Plantain Chips with Citrus Guacamole Recipe

Prep: 25 min. Cook: 15 min.

Yield: 12 Servings

25 15 40

Ingredients

3 medium ripe California Avocados, peeled
1 jalapeno pepper, seeded and minced
1 tablespoon each lemon, lime and orange juice
1-1/2 teaspoons salt, divided
3 green plantains
Oil for deep-fat frying
1/2 teaspoon ground cumin
1/8 teaspoon cayenne pepper

Directions

In a small bowl, mash avocados with jalapeno, juices and 1/2 teaspoon salt; set aside.
Peel plantains. With a mandoline or vegetable peeler, cut plantains lengthwise into thin slices. In an electric skillet or deep fryer, heat oil to 375°. Add plantains, a few at a time, and cook for 30-60 seconds or until golden brown, turning often. Drain on paper towels.
Combine the cumin, cayenne and remaining salt; sprinkle over chips. Serve with guacamole. Yield: 9 cups chips (2 cups guacamole).

Editor's Note: If plantains are not available, substitute green bananas and use a mandoline for slicing rather than a vegetable peeler. When cutting hot peppers, disposable gloves are recommended. Avoid touching your face.

Nutritional Facts 3/4 cup chips with about 2 tablespoons guacamole equals 168 calories, 11 g fat (1 g saturated fat), 0 cholesterol, 300 mg sodium, 18 g carbohydrate, 4 g fiber, 1 g protein.

Originally published as Plantain Chips with Citrus Guacamole in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p232